Parish Hill owners Peter Dixon and Rachel Fritz Schaal pride themselves on doing things "the most difficult way [they] can figure." This is cheesemaking at its purest and most elemental. The cheeses are a full expression of raw milk and are only made when the cows are out on unseeded, rotationally grazed pastures. They propagate their own starter cultures at the creamery, and use exclusively natural methods to make their beautiful, unique cheeses. Prior to opening their creamery, Peter was a consultant, training farmstead and artisan cheesemakers for nearly three decades. Suffice it to say, the American cheesemaking landscape would look completely different (read: not anywhere near as good or interesting) without his contributions. In 2013, he and his wife decided to finally launch their own creamery. We're glad they did.